Maitre D'Hotel Liver Recipe
This Maitre D'Hotel Liver is by far the best of its kind I have ever had. Incredibly delicious and lusciously inviting, make sure you try out this easy and simple Maitre D'Hotel Liver, because this can be a sure short cut way to win the hearts of your loved ones!
Ingredients
1 lb tender beef or calves' liver, sliced thinly 500 g
1/3 cup melted margarine 75 mL
2 tsp lemon juice 10 mL
Freshly ground black pepper
1 small can deviled ham
1/2 tsp prepared hot mustard 2 mL
1/3 cup shredded Cheshire, Gruyere or 75 mL Gouda Cheese
Directions
Wipe the liver slices and remove any skin on the edges.
Cut into 8 pieces and dust both sides lightly with flour.
Preheat your broiler.
Line the bottom of a broiler pan or shallow bake pan with foil, shiny side up.
Dip each piece of liver in a mixture of melted margarine and lemon juice.
Arrange close together in the centre of the foil.
Broil 4 inches (10 centimeters) from heat for 3 minutes.
Sprinkle generously with black pepper and turn.
Broil second side about 2 minutes and sprinkle with pepper.
Turn and gash the edge of one piece.
If centre color is deep pink baste with remaining margarine mixture and continue broiling and turning until cooked the way you prefer.
Meanwhile, cream ham and mustard together.
Slide the rack forward and spread each piece of liver with some of the ham mixture.
Sprinkle with cheese and broil until cheese melts.
Cut into 8 pieces and dust both sides lightly with flour.
Preheat your broiler.
Line the bottom of a broiler pan or shallow bake pan with foil, shiny side up.
Dip each piece of liver in a mixture of melted margarine and lemon juice.
Arrange close together in the centre of the foil.
Broil 4 inches (10 centimeters) from heat for 3 minutes.
Sprinkle generously with black pepper and turn.
Broil second side about 2 minutes and sprinkle with pepper.
Turn and gash the edge of one piece.
If centre color is deep pink baste with remaining margarine mixture and continue broiling and turning until cooked the way you prefer.
Meanwhile, cream ham and mustard together.
Slide the rack forward and spread each piece of liver with some of the ham mixture.
Sprinkle with cheese and broil until cheese melts.
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